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BEGIN:VEVENT
UID:20260512T091943Z - 17697@eupj36
DTSTART;TZID=Asia/Dubai:20251118T090000
DTEND;TZID=Asia/Dubai:20251120T163000
CREATED:20260512T091943Z
DESCRIPTION:<a href="https://www.aba-uae.com/event/mof-chef-stephane-leroux
 -hands-on-masterclass-108/register">MOF Chef Stephane Leroux Hands-on Mast
 erclass</a>\nMOF Chef Stephane Leroux Stephane Leroux\, a Meilleur Ouvrier
  de France (MOF 2004) in Pastry and Confectionery\, is a world vice-champi
 on and winner of multiple professional competitions. As an author of books
  on chocolate and praline\, he is dedicated to sharing his expertise throu
 gh global training sessions. For nearly 20 years\, he has collaborated wit
 h Belcolade as a consultant\, helping pastry chefs and chocolatiers worldw
 ide refine their craft. Recipes: Vanilla Caramel Misérable Entremet A ref
 ined take on a Belgian classic: Almond Misérable sponge Vanilla mousselin
 e cream Salted butter whipped caramel Roasted almond batons Pistachio Pine
 apple Entremet A bold pairing\, reimagined. Originally created 30 years ag
 o in a Brussels pastry shop\, this modern version elevates pistachio and p
 ineapple into a fresh\, vibrant entremet. Mexique Soleil Noir Entremet A c
 omplex creation with: Almond cocoa sponge Almond-hazelnut crumble Orange-p
 assion fruit compote Mexique origin chocolate crémeux Mousse ganache & gl
 aze PNG Blanc 36 Cassis Vanilla Entremet Using rare Papua New Guinea white
  chocolate (36%) with a light anise note\, paired with cassis\, red fruits
 \, and vanilla. A bright\, aromatic summer entremet. Pear Saffron Chocolat
 e Tart A modern twist on the pear-chocolate classic\, enhanced with a touc
 h of saffron\, highlighting the flavor of Williams pears\, ideal for pastr
 y applications. Mokamba A delicate balance of Amber chocolate\, bold coffe
 e\, and orange zest\, bringing warmth and depth to this elegant entremet. 
 Why attend? Learn directly from Stéphane Leroux\, MOF Master texture\, fl
 avor balance\, and modern presentation Leave with full recipes\, technique
 s\, and creative insights Limited seats – Register now!
DTSTAMP:20260512T091943Z
LOCATION:ABA - Master Class Sharjah\, Maleha Road\, Industrial 18\, Sharjah
 \, Sharjah SH\, United Arab Emirates
SUMMARY:MOF Chef Stephane Leroux Hands-on Masterclass
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.aba-uae.com/event/mof-che
 f-stephane-leroux-hands-on-masterclass-108/register">MOF Chef Stephane Ler
 oux Hands-on Masterclass</a>\nMOF Chef Stephane Leroux Stephane Leroux\, a
  Meilleur Ouvrier de France (MOF 2004) in Pastry and Confectionery\, is a 
 world vice-champion and winner of multiple professional competitions. As a
 n author of books on chocolate and praline\, he is dedicated to sharing hi
 s expertise through global training sessions. For nearly 20 years\, he has
  collaborated with Belcolade as a consultant\, helping pastry chefs and ch
 ocolatiers worldwide refine their craft. Recipes: Vanilla Caramel Misérab
 le Entremet A refined take on a Belgian classic: Almond Misérable sponge 
 Vanilla mousseline cream Salted butter whipped caramel Roasted almond bato
 ns Pistachio Pineapple Entremet A bold pairing\, reimagined. Originally cr
 eated 30 years ago in a Brussels pastry shop\, this modern version elevate
 s pistachio and pineapple into a fresh\, vibrant entremet. Mexique Soleil 
 Noir Entremet A complex creation with: Almond cocoa sponge Almond-hazelnut
  crumble Orange-passion fruit compote Mexique origin chocolate crémeux Mo
 usse ganache & glaze PNG Blanc 36 Cassis Vanilla Entremet Using rare Papua
  New Guinea white chocolate (36%) with a light anise note\, paired with ca
 ssis\, red fruits\, and vanilla. A bright\, aromatic summer entremet. Pear
  Saffron Chocolate Tart A modern twist on the pear-chocolate classic\, enh
 anced with a touch of saffron\, highlighting the flavor of Williams pears\
 , ideal for pastry applications. Mokamba A delicate balance of Amber choco
 late\, bold coffee\, and orange zest\, bringing warmth and depth to this e
 legant entremet. Why attend? Learn directly from Stéphane Leroux\, MOF Ma
 ster texture\, flavor balance\, and modern presentation Leave with full re
 cipes\, techniques\, and creative insights Limited seats – Register now!
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